Keto Pumpkin Cheesecake Bars Recipe

Close up shot of a keto pumpkin swirl cheesecake bar with a dollop of whipped cream on top.

These Keto Pumpkin Cheesecake Bars are as pretty as they are delicious. Luscious swirls of vanilla and pumpkin cheesecake atop a buttery shortbread crust make them utterly irresistible.

Course Breakfast

Cuisine American

Keyword keto pumpkin cheesecake bars

Prep Time 30

Cook Time 40

Chill time 2

Total Time 3 10

Servings bars

Calories 214kcal

Author Carolyn

Ingredients

Crust

3/4 cup almond flour
3/4 cup pecan flour or more almond flour
3 tbsp granular sweetener erythritol recommended
1/4 tsp salt
1/4 cup butter melted

Cheesecake Layer

16 ounces cream cheese softened
1/3 cup sour cream
2/3 cup powdered sweetener (allulose, erythritol, or mix)
1 tsp vanilla extract
2 large eggs room temperature
1/2 cup pumpkin puree
1 large egg yolk
1 1/2 tsp pumpkin pie spice

US Customary - Metric

Instructions

Crust

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, pecan flour, sweetener, and salt. Stir in the melted butter until well combined.
Press evenly into the bottom of an 9-inch square pan and bake 12 minutes. Remove and let cool completely.
Reduce the oven temperature to 300ºF.

Filling

In a large bowl, beat the cream cheese for two minutes on medium until very smooth. Beat in the sour cream, sweetener, and vanilla extract until well combined.
Beat in the eggs one at time until just incorporated.
Transfer about 1/3 of the mixture into another bowl. Whisk in the pumpkin puree, egg yolk, and pumpkin spice until well combined.
Using half of each batter, add alternating dollops of vanilla and pumpkin over the cooled crust and swirl with a knife. Take care not to disturb the crust. Add the remaining batters in dollops and run the knife back and forth in lines across the dollops.
Transfer to the oven and bake 35 to 40 minutes, until the cheesecake is mostly set but still jiggles slightly in the center.
Remove and let cool completely, then refrigerate until firm, about 2 hours.

Notes

Storage Information: Store the bars in a covered container in the fridge for up to a week. They can also be frozen for several months. Wrap them tightly to avoid freezer burn.

Nutrition